Among them, apart from rice, we find many vegetables, like Chinese leek, sweet potato, green onion (negi), spinach and cucumbers, mushrooms, some meats (although in general the daily cuisine is of vegetarian priority), seafood and legumes, especially soybeans. Japanese cuisine is notable for using cooking methods that enhance the natural flavours of the ingredients. Transformations and changes, both political and social, have had a decisive influence on the cuisine practiced by the Japanese throughout their existence. A large archipelago now made up of nearly seven thousand islands, with Tokyo as its capital, whose history is divided between periods of total and prolonged isolation and times when foreign forces have had a decisive influence on its daily life. Japanese cuisine has always been a true reflection of the country. However, there are some dishes with shared ingredients and prepared in “their own way” in each province, such as drinks made from corn, sancocho, arepas, chili, broths, empanadas, tamales, rice and meat.

We have areas of the Pacific and Atlantic coasts, jungle areas, the Llanos, the Andes with different climates and influences, and the valleys and plains, each one of which has preserved its traditions and has been receptive to different influences. In Colombia there is a diversity of regions, each with its own special characteristics and therefore its own culinary customs. In the Colombian cuisine there is an abundance of tubers as well as fruits, with beautiful colors and captivating flavors, which are displayed in small and large chain stores, marketplaces, ‘street carts’ and village patios. Like most of the kitchens of the different countries, Colombia’s cuisine is formed by the influence of other cultures that arrived in the country at the time of the conquest and later during the 19th and 20th centuries. This allowed the development of typical dishes such as humitas, corn mote, patasca, calapurca, carbonada, pastel de choclo and more. The aboriginal peoples of Chile used ingredients such as beans, puya pepper, pumpkin, carob and chañar fruits, cochayuyo seaweed, quinoa, sea lion oil, dehydrated seaweed, corn, chili pepper, llama meat, Chilean palm syrup, etc.

This old world cuisine was united with the traditional food of the native peoples in the north, center and south of Chile, giving body to hearty, abundant dishes with very pleasant flavors. The Spanish conquistadors brought their cuisine and its seasonings, a mixture that united the Hispanic and Arab worlds, providing garlic, onion, oregano and the first vines to produce wine as a fundamental element. Like many other cuisines in the world, it was created by the arrival of foreign products and those that were available. Traditional Chilean cuisine definitely did not come from a single source.

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